Let’s talk about recipe deal breakers, shall we?
For me, if I come across a dish that calls for bell peppers, cooked carrots, and/or mushrooms, I have to think long and hard about whether or not I have the energy to figure out a way to modify it. I know. Anything that requires infusing (who has the time,) and deep frying (I just…can’t) also tops the list.
Growing up in the Midwest we didn’t eat a lot of seafood for supper. Shrimp and tilapia were about as exotic as it got – and that was really only for special occasions. Now, over the years I’ve gotten comfortable preparing a variety of seafood but, until recently, Alaska King Crab Legs still topped the list of intimidating foods that I had no idea what to do with. Deal breaker!
Until.
Until my friend Laura started going bonkers for crab legs several years ago (she even has a crab sweater she wears on crab leg night!) and convinced me that not only are crab legs one of the most delicious seafood delicacies, but they literally take minutes to prepare – oh, and that I HAD to try making them at home.
I was nervous the first time I bought the orange, spiny legs and wasn’t sure I was doing it right as I snipped up the smooth part of each piece to reveal the luscious meat inside. As I dropped the legs into a big pot of boiling beer, lemon, garlic, and seafood seasoning, I prayed they’d turn out ok. And guess what? They turned out better thank ok. Like, way, way, over the top better than ok. They were mouthwatering! Sweet, succulent and truly unlike any other seafood I’d ever had. Alaska King Crab Legs have been nixed from my deal breaker list ever since.
As I mentioned several weeks ago I’ve teamed up with Hy-Vee during the month of December to highlight Alaska King Crab Legs. Over the course of the month I’ll be sharing three recipes using crab legs, and up first is one of my favorite recipes for both flavor and ease of preparation – Drunken Alaska King Crab Legs!
Here’s what you need to know:Â beer + lemons + garlic + Old Bay + Alaska King Crab + 4 minutes. Ben wolfed these babies down without breathing. ‘Nuf said. Now let’s get started!
First thaw 3/4lb – 1lb Alaska King Crab Legs per person by placing them in the refrigerator the day before you want to eat ’em. The crab legs Hy-Vee or your local grocery store sells are already cooked and frozen so all you need to do after thawing is heat them up.
Once thawed, split the legs with kitchen shears which you can buy at Hy-Vee, Target, Williams & Sonoma, etc. Turn the crab legs over to reveal the smooth side of the shell, then tuck the blade inside the joint and snip.
Like this!
Tip: The legs have spines on the non-smooth side that aren’t really sharp-sharp, but if they bother your hands, nestle the leg in a kitchen towel and snip that way instead.
Next, get out the biggest pot you own. If you don’t have a pot that’s big enough to hold the legs standing upright, just break or chop them in half. To the pot add 3 beers – gluten-free or regular – plus 3 lemons that have been cut in half, 1 large head of garlic cut in half, and 2 teaspoons Old Bay seasoning. I am a huge fan of garlic and lemon with seafood. It’s a combo you just can’t go wrong with.
Bring the mixture to a boil then add the thawed crab legs, big knuckle side down, and place a lid on top. Four minutes later they’re done. Seriously!
Use tongs to transfer the legs to a platter then let them cool for a few minutes before peeling back the shell to get to the yummy meat inside.
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Drunken Alaska King Crab Legs
Description
Drunken Alaska King Crab Legs are perfect for a special occasion yet easy enough for everyday!
Ingredients
- 3 bottles beer - gluten-free or regular
- 3 lemons, cut in half (plus extra for serving)
- 1 large head garlic, cut in half
- 2 teaspoons Old Bay seasoning
- 3lbs Alaska King Crab Legs, split
- 1 stick butter, melted
Directions
- Add beer, lemons, garlic, and Old Bay seasoning to a very large stock pot then bring to a boil. Add crab legs then place a lid on top and cook for 4 minutes (it's ok if lid doesn't shut all the way.) Remove meat from shells then serve with butter.
Notes
Slightly adapted from Emeril Lagasse.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The best way to enjoy the big hunks of meat is with a spritz of fresh lemon juice or dunked in melted butter. Just a dab’ll do ya’. If you aren’t yet, be prepared to become obsessed with Alaska King Crab Legs after this experience!
Check out our first cooking video below featuring Alaska King Crab Legs with 3 Dipping Sauces and a demo of how to snip the crab legs. CLICK HERE or watch below!
Judy @Season of Sweets 12.11.2013
Thank you Kristen for the amazing video! I’ve always wanted to but was scared to make crab legs. I’m totally inspired :)
Judy @ Season of Sweets
Kelly L. 12.11.2013
I can’t wait to try this recipe – thanks so much for sharing!!
I just recently discovered your site and LOVE it. I have a question for you. Can you tell me the name of the font in the word “drunken” that you used in the crab legs photo? I would love to use it when scrapbooking. Any help you could provide would be much appreciated.
Thanks!
Iowa Girl Eats 12.12.2013
Jenna Sue :) http://www.dafont.com/jenna-sue.font
Kelly L. 12.12.2013
Thanks so much for your reply! I’m so excited to use the font. I’ve never had anyone actually reply to an inquiry before so you made my day! Have a great week :-)
Dawn 12.11.2013
Kristin! You are such a natural at this! I am so intimidated by crab legs; coming from New England I associate the shells with the same toughness of lobster and those babies are hard to take apart! I will be trying your recipe for sure though! :)
Chris H. 12.11.2013
Can’t wait to try this recipe. I never would have imagined how simple it really is (and fast!). I think i am going to add this to our Christmas Eve menu 7 try a couple of those sauces, too! Thanks for making this less scary :0
Ashley 12.11.2013
These look amazing! Crab is such a fun meal to have with friends! Any suggestions on pairings?
http://www.ashleykiraand.wordpress.com
Iowa Girl Eats 12.12.2013
Definitely french bread slices to soak up the buttahhh, steamed asparagus, broccoli, or rice pilaf would be good too! In case you’re talking about wine and not sides, I would recommend a dryer riesling, or champagne!
debtgirl 12.11.2013
Its my debtgirl email that is being blocked. Thanks very much! I sent that to you.
When I use it, nothing happens, no comment from me. When I change the email to this one, it works.
I guess I am a spammer! ;-)
debtgirl 12.11.2013
Beautiful Pics!
Jen 12.11.2013
Loooove crab legs. No hy vee near me! Boooo! I have never see them at any stores near me. Bummer.
Mahealani @ Spending Time With Salad 12.11.2013
Yum yum yum! I lurve crab with all my hawai’ian heart! Although I have to admit that the last time I had king crab legs, I was not impressed. I doubt they were steamed with Stella though, I will definitely have to try this!
Elizabeth @ Positive Change 12.11.2013
Crab is my all time favorite food. We have it every year for Christmas eve and then I make it for my husband for Valentines day every year! I love it! Great recipe!
Francine 12.11.2013
Crab is fantastic, but I’ve never made it because it seemed so intimidating. This looks easy enough that I might just have to try it! I’m sure my husband will appreciate it! :)
Becca 12.11.2013
Does this work with any kind of crab? Snow crab is my favorite of all time but I know the legs are more delicate than king crab. Tank you for the recipe, it looks amazing!
Iowa Girl Eats 12.12.2013
It should! I might cook them maybe a minute or two less since they’re smaller (I’d ask the person behind the seafood counter just to be sure though!)
Carrie 12.11.2013
We LOVE crab legs and I’ve never heard of this type of recipe, can’t wait to try! We get our crab legs at Sam’s Club and they are a good price and good quality!
Carrie 12.11.2013
I’d try them from Hyvee if there was one by me!
Terri 12.11.2013
I’ve never had crab legs, but you’ve convinced me I need to try this!
Stephanie @cookinfanatic 12.11.2013
gahhhh crab legzzzz – love! this spot down the street from me has the best snow crab legs and fairly certain i ate them 3 times last week. wish i was kidding haha. so good!
Kelly Mitchem 12.11.2013
I absolutely love crab legs, but have never thought to make them with beer! They sound amazing. I have also never been brave enough to make them at home but this looks so easy I may have to give it a try!
Love the video!
Jen@Twenty-Something&Starving 12.11.2013
Oh my goodness these look amazing. I love, love, LOVE crab legs. I pretty much never eat them though because – well – chicken breasts are cheaper. I may need to make an exception very soon though, because I want to devour these!
Amanda 12.11.2013
We love getting the crab legs from HyVee. They are so good, no need to go spend a ton at a restaurant when they are this good!!!
Brittany (Healthy Slice of Life) 12.11.2013
Crab legs are my favorite food (right behind chips and salsa and goat cheese ;)), but you’re right, I’ve always been so intimidated by them. Gosh, I’d love to win some crab and try it out at home- thanks! And now I want crab for breakfast :)
Kari 12.11.2013
I know Chef Andrew pretty well – he’s such a nice guy!!
Iowa Girl Eats 12.12.2013
I loooved working with him – he’s a natural!